Delicious- with a few changes. I double the veggies (or add even more), use the immersion blender before adding lentils, skip the cilantro oil, and my favorite- I add cooked sausage at the end. I usually use half chicken stock and half water, and serve on spinach for extra greens.

Second time around with this soup and it is truly a winner. Double down on the veggies, don't be shy. I used 6 cups of veggie broth and a can of coconut milk. If you need it thicker, use an immersion blender for a few seconds. Cilantro oil is perfect. Rice is elegant. A perfect meal.

Okay this was delicious! I did make some changes, some that were recommended by others who commented previously. First, I used ghee (about 1.5 tbsp) instead of olive oil and butter to simplify things. Honestly, 3 tbsp of oil and 2 tbsp of butter seemed like overkill to me. Also, I staggered the steps, i.e. I cooked the onion in the ghee first, then added carrot/celery/ginger mixture once onion was soft and finally added the butternut squash in last. Accidentally omitted the garlic but I didn't find it to be necessary due to the strong flavors of the curry powder. I, too, halved the quantity of the water. Used about 2 cups of water and 2 of light homemade chicken stock (which I keep frozen in cubes for these exact recipes). Additionally, I followed suggestions and added a heaping tbsp of curry power, I found this to be a bit strong, I believe my curry powder was very fresh though. Nonetheless it was delicious. Finally, I did not make the cilantro oil but I did add in some spinach to get some green in there. Overall, would highly recommend this recipe!

Underseasoned, in my opinion. Added curry paste, lots more salt and pepper, some sherry. Would use broth instead of water if made again. Also pureed part of it. I like it, but needed to be tweaked way too much.

Loved this curry soup. However, I didn't like the cilantro oil at all. I added the basmati rice in with the soup. I suggest cutting the squash larger because after a few days of reheating, it breaks down. I also added more carrots & curry than the recipe called for. Great for taking for lunch with some crusty bread.

I loooove this soup! I have made it several times and it turns out great! I do not use the rice since I find it is filling enough on its own as well. I have also noted that pepper is not listed as one of the ingredients. Personally, I have taken "pepper" to mean "chilli flakes" (to taste, of course) and I like the kick it gives this soup.
Lately, I have made it in the slow cooker and I like how it turns out. It has to be in the slow cooker for at least 3 hours to fully bring out the flavour.
Lastly, my preferred method to eat this soup is blended; I find it gives a more pleasant texture going down AND it has the added benefit of sneaking in veggies picky eaters normally wouldn't eat if they knew they were in there ;)

I made this for friends before going to a show. It truly took less than an hour from start to serve. Wonderful soup, a crowd pleaser. Next time I will try using coconut oil for sauteeing veggies just to see how it changes the flavor. I think some cayenne and coriander would be good additions, only because I like spicy. But as is it's great!

I would give this soup 5 forks! After reading some of the reviews, I adapted the recipe a bit: I used a giant heaping tbsp of curry powder, I added 1/8 tsp cumin and a big dash of cinnamon, I only used 1.5 quarts of water, and I added 1/2 can of coconut milk at the very end. I cooked it for the 40 minutes, which meant that the lentils thickened and almost disappeared and the chunks of squash were very soft. When I whisked in the coconut milk at the end, it was almost like pureeing it, which was great. I also added some hot sauce to taste (I think it was sambal oelek, but any type would work, just to give it some more oomph.) I used Monsoon Spices moghul curry powder, which was excellent. This soup lasted for several lunches and only got better. Really delicious.

Hp here tweaking things up. I added some soy sauce at end as it needed a bit of flavor. Also I always use half the liquid called for and add more at end if needed. I've tried it with chicken stock but it has a brighter taste with water.

Have made this many times but just noticed that direction say to add salt and pepper but not listed with ingredients. I will continue to make without seasoning as curry powder has them. This is an excellent recipe as I have noted before. I make minor changes depending what I have and will use parsley as I have no cilantro and a t of vinegar in lieu of lemon.

Definitely reduce the liquid--it was not as stew-like as in the picture. I also brought out the immersion blender and it gave it more consistency. Ladled over brown rice with fresh cilantro (who needs more oil) and it was delicious. So easy to make my 9yo made it almost entirely on her own.